Directions

PREP 🥒

1. Remove the shrimp from the packaging and dry them off. Then add the shrimp to a mixing bowl with a quarter of the olive oil and two tablespoons of the spice mix. Toss well. Reserve the remaining spice mix. Cover the bowl with plastic wrap and store in the refrigerator until ready to cook.

2. Let’s make soffrito! In a blender, combine a quarter bunch of cilantro, mostly destemmed. Add half the onion., half the jalapeno, half of each bell pepper, half of the olives, and half of the garlic cloves with the skins off. Then add half of the olive brine and half of the olive oil. Blend it up! It will be slightly chunky, like a blended salsa. This is the cornerstone of Puerto Rican cooking. Freeze the extra in ice cube trays and pull out as needed anytime you want to jazz up a dish!
3. Dice the remaining bell peppers. Dice the remaining onion. Dice the remaining jalapeno. You want all of these ingredients roughly the same size for even mouthfeel.
4. Chop a shy ¼ cup cilantro. Mince the remaining garlic cloves.
5. Prep the plantains by removing the thick skin and cutting into 1 inch chunks.
6. Crush the chicharrones.

HOW TO COOK 🍳

1. Heat the canola oil in a large pan over medium heat. Gently fry the plantain chunks for about 10-12 minutes or until very tender. (We’re going to mash them.) Do not brown. Keep them moving around. When softened, remove from the pan with a slotted spoon and set aside on a plate with paper towels to drain.

2. Heat another large pan over medium heat and add the remaining olive oil (should be about a quarter left of the container). Once hot, add ¼ cup of soffrito and saute until fragrant.

3. Add in the diced vegetables and a pinch of S&P Seasoning. Sweat the vegetables. Once the vegetables are softened, add half the minced garlic and olives and saute. Then add another tablespoon of the spice mix and stir to enhance the flavor.

4. Once the garlic is fragrant, deglaze the pan with ½ cup of white wine and reduce to au sec, or nearly dry.
5. Then go in with the can of crushed tomatoes and a cup of water. Add the bay leaves at this point.
6. Let simmer for about 10 minutes, add in the marinated shrimp, then let simmer for 5-10 more minutes or until shrimp are fully cooked through. Finish with the chopped cilantro once the heat is off.

7. Mash the drained plantains in a mortar and pestle, or use a potato masher. Add in the other half of the minced garlic. Season with S&P Seasoning to taste. You may need to add a splash of oil (you can use the canola from frying) to help this process. You want them to be the consistency of smashed potatoes not puree consistency.

8. Plate the plantain mash in a dome shape, add the shrimp around the dome. Top with some of the salsa criolla and garnish with some cilantro pluches. Bienvenidos a Puerto Rico, amigos!!